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WorksheetsCake Decorating Mediums Quiz
Total questions: 14
Worksheet time: 7mins
Choose the correct definition for each cake decorating medium. Butter Cream
A thin-stiff icing that dries candy-hard for lasting decorations. It is made from whipped egg whites, powdered sugar, and liquid.
A dough like consistency that is made from marshmallows and powdered sugar.
A thin-stiff icing made from butter, shortening, powdered sugar, and liquid.
Choose the correct definition for each cake decorating medium. Royal Icing
A velvety icing made from powdered sugar and whipped cream.
A thin-stiff icing that dries candy-hard for lasting decorations. It is made from whipped egg whites, powdered sugar, and liquid.
A dough like consistency that is made from marshmallows and powdered sugar.
Choose the correct definition for each cake decorating medium. Fondant
A thin-stiff icing that dries candy-hard for lasting decorations. It is made from whipped egg whites, powdered sugar, and liquid.
A dough like consistency that is made from marshmallows and powdered sugar.
A thin-stiff icing made from butter, shortening, powdered sugar, and liquid.
Choose the correct use for each cake decorating medium. Buttercream
Smooth icing, borders, and writing.
Color flow techniques, gingerbread houses, and other piping.
Cutting out molded decorations and shaping 3D figures.
Select the use for the cake decorating medium. Royal Icing
Color flow techniques, gingerbread houses, and other piping.
Cutting out molded decorations and shaping 3D figures.
Smooth icing, borders, and writing on layered cakes
Select the use for the cake decorating medium. Fondant
Smooth icing, borders, and writing.
Cutting out molded decorations and shaping 3D figures.
Color flow techniques, gingerbread houses, and other piping.
The decorating technique of outlining a border with a medium consistency icing and then flooding the area with a thin consistency icing is called:
Smooth icing
Color Flow
Piping tip work with a basketweave tip
Piping tip work with a star tip
When decorating with royal icing using the color flow technique, you notice that your border is falling off the edge of the cookie. What should you do to fix your royal icing and improve the border?
Increase the amount of butter.
Increase the amount of water.
Increase the amount of powdered sugar.
Nothing, the frosting is working well for the border.
Your buttercream icing is made from a combination of butter, powdered sugar, and milk. While piping on a border, you notice that the frosting is melting in the bag. What could you have done to prevent this from happening to your decorations?
Use some margarine instead of butter.
Use some shortening instead of all butter.
Use water instead of milk.
Increase the amount of butter.
If you notice that fondant is cracking, dry and difficult to roll out - what can you do to fix the fondant and avoid having to start over?
Add some water to the fondant.
Add more powdered sugar.
Add more marshmallows.
Continue kneading the dry fondant.
Where should your hand be when holding a piping bag for decorating?
By the piping tip
Towards the end of the bag, to hold the bag closed
One hand should be by the piping tip and the other should hold the bag up
In the middle of the bag
If you want to use different decorating tips for the same buttercream icing color, prepare your bag with a(n)
coupler
piping nozzle
Ring
offset spatula
If royal icing is too thin, you should add ____________________.
water
meringue powder
butter
If your fondant is tearing, you should
add powdered sugar.
add water.
add shortening
add melted marshmallow
